Brussel up Some Grub

No need to balk at Brussel sprouts. Move past your prejudice of this overly mistreated vegetable. Rid your mind of the association with soggy overcooked mushy leaves. Change your flavor paradigm. Roasting tinges the delicate green of this tiny robust cabbage with golden brilliance. The addition of bell peppers, shallots, and garlic bolster the freshness…

What Ice Creams are Made of

Question: Cookies or Cupcakes? Answer: Ice Cream. Go! This recipe sprang forth from perusing several  different ice cream and frozen custard recipes, focusing on what Martha and Ina had to say, including a simple recipe from Incredible Egg. It is simple, straightforward, and so good! 2 Eggs + 3 Egg Yolks 1 Cup Brown Sugar…

Nothing is Im-Pasta-ble

A beach picnic is not complete without some form of fill-in-the-blank salad. Al-dente heart shaped pasta absorbs a lively vinaigrette alongside fresh and colorful veggies. These bright Mediterranean flavors are made even bolder when seasoned with a little beach sand blown by the wind on a sunny day. 1 lb. Tri-Colored Pasta 4-5 Fresh Baby…

Too Many Cookies in the Kitchen

A request for road trip cookies sparked a baking frenzy. An exhibition in over achievement in which dozens of cookies in two different flavors were mixed, scooped, and baked to sustain a grand total of 4 people travelling north for a long weekend. Needless to say, there were leftovers. A predicament of this magnitude had…

Everything is Gonna Be Ok(ra)

After four days in Asheville, North Carolina – specifically four days of beer, brunch, and an abundance of pimento cheese –my body needed vegetables. Our gardening attempts managed to survive the absence of our watering pails. Lavish fresh parsley and oregano expand out over their herb box homes. The brightest surprise, Thai Basil bursts forth…